Puri, Batata, Pappad, Mirchi

Method

Tap a number to tick off a step.

Puri

1. 1

   Knead a semi-soft dough from the flour, dough oil, salt and water.

2. 2

   Divide into 6 equal portions.

3. 3

   Flatten each portion and roll it with a rolling pin to about 2 inches in diameter.

4. 4

   Heat the frying oil in a kadai (deep frying pan). When it is fairly hot, slide in a puri and press it lightly with a kanch (perforated frying spoon) so that it puffs up.

5. 5

   Fry both sides until golden brown.

6. 6

   Drain and serve piping hot.

Batata

1. 7

   Peel the potatoes and cut them lengthwise into long pieces, 2″ thick.

2. 8

   Heat the oil on a medium flame; when hot, add the potato pieces and fry.

3. 9

   Fry until golden brown, then remove and drain off the excess oil.

4. 10

   Sprinkle with the salt and red chilli powder and toss thoroughly.

5. 11

   Serve hot as an accompaniment.

Tarayli mirchi

1. 12

   Slit each green chilli from top to base without cutting it in two.

2. 13

   Heat the oil on a medium flame; when hot, fry the chillies.

3. 14

   When they are fried (the colour turns lighter), remove them and sprinkle with salt.

4. 15

   Serve hot as an accompaniment.